Risotto with Avocado, Chilies, and Tequila
from "The 125 Best Meatless Main Dishes" by Mindy Toomay and Susann Geiskopf-Hadler
This is vegan and yields "8 servings", whatever THAT really means...
2 large low-sodium vegetable broth cubes
7 cups hot water (or 7 cups veggie broth if you don't have the cubes, or whatever...)
1 medium avocado, firmly ripe
3 tablespoons lime juice
1 4-ounce can of whole green chilies, drained
1 large tomato
2 tablespoons olive oil
5 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon dried rosemary
2 cups Arborio or Ordinario rice, uncooked
1/2 cup gold tequila
1/3 cup firmly packed fresh cilantro, chopped
Make light broth by dissolving veggie broth cube in the hot water (or heat your veggie broth if you're not using the cubes). Peel and seed the avocado. Dice the flesh into a small bowl and toss with the lime juice. Set aside.
Seed the green chilies and slice into 1-inch slivers. Set aside.
Cut the tomato in half cross-wise and squeeze out seeds. Core and dice tomato; set aside.
Heat the oil in a heavy-bottomed saucepan over medium heat. Saute garlic, chili powder, and rosemary for 1 minute, then add the rice and stir to coat rice in oil mixture. Add broth 1/2 cup at a time, stirring almost constantly. Wait until the liquid is absorbed each time before adding more. Add green chili strips, tomato, and tequila with last 1/2 cup of broth. When the risotto is done, gently stir in the avocado with lime juice, then the cilantro. Serve immediately.
In a "serving" (1/8 of what this makes) there's 313 calories, 5 grams of protein, 8 grams of fat, 45 grams of carbs, 153 mg sodium, and nooo cholesterol! Yay!
This was really really freaking good when I made it. The chili powder makes it pretty smokey so you may add less or more to taste. The tequila is STRONG tasting because you put it in right at the end. Yum yum!
This is vegan and yields "8 servings", whatever THAT really means...
2 large low-sodium vegetable broth cubes
7 cups hot water (or 7 cups veggie broth if you don't have the cubes, or whatever...)
1 medium avocado, firmly ripe
3 tablespoons lime juice
1 4-ounce can of whole green chilies, drained
1 large tomato
2 tablespoons olive oil
5 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon dried rosemary
2 cups Arborio or Ordinario rice, uncooked
1/2 cup gold tequila
1/3 cup firmly packed fresh cilantro, chopped
Make light broth by dissolving veggie broth cube in the hot water (or heat your veggie broth if you're not using the cubes). Peel and seed the avocado. Dice the flesh into a small bowl and toss with the lime juice. Set aside.
Seed the green chilies and slice into 1-inch slivers. Set aside.
Cut the tomato in half cross-wise and squeeze out seeds. Core and dice tomato; set aside.
Heat the oil in a heavy-bottomed saucepan over medium heat. Saute garlic, chili powder, and rosemary for 1 minute, then add the rice and stir to coat rice in oil mixture. Add broth 1/2 cup at a time, stirring almost constantly. Wait until the liquid is absorbed each time before adding more. Add green chili strips, tomato, and tequila with last 1/2 cup of broth. When the risotto is done, gently stir in the avocado with lime juice, then the cilantro. Serve immediately.
In a "serving" (1/8 of what this makes) there's 313 calories, 5 grams of protein, 8 grams of fat, 45 grams of carbs, 153 mg sodium, and nooo cholesterol! Yay!
This was really really freaking good when I made it. The chili powder makes it pretty smokey so you may add less or more to taste. The tequila is STRONG tasting because you put it in right at the end. Yum yum!